Singapore noodles or thankful for a well-stocked pantry

As part of our continuing quest to spend less (more on that in another post), I've been cooking a tiny bit more. Today, I whipped up a quick lunch so we wouldn't be hungry as we ran errands. As usual, I don't have an exact recipe since I was using up stuff we had on hand. Everything was already in the fridge, freezer, or cupboard. The baby corn and bamboo shoots were leftover from a curry dish earlier in the week. The fresh veggies we had, and the chicken was from the freezer (I freeze small portions of chicken (breast, thigh, whatever is on sale) to use for stir fries).
Here's my "MacGyver" recipe:

1/2 can of baby corn
1/2 can of bamboo shoots
1/2 package thin rice noodles
1/2 onion, thinly sliced
1/3 red bell pepper
1 chicken thigh, thinly sliced
oil, soy sauce, cornstarch, garlic, Singapore seasoning or curry powder

1. Marinate the chicken w/soy sauce, cornstarch, and garlic (since I didn't have time to let this marinate, perhaps I should say "Mix").
2. Heat some oil and stir fry the chicken.
3. Remove the chicken, add more oil if needed, and stir fry the onion. After the onion is almost cooked through, add the bell pepper and let it cook for a minute or two.
4. Add the rest baby corn, bamboo shoots, and rice noodles.
5. Sprinkle on some the Singapore seasoning or curry powder (start with less, you can always add more).
   
6. Toss the ingredients together.
   
7. Take a taste test and add more seasoning or soy sauce or salt if needed.

Enjoy!